Slit the baby eggplants in the center without cutting it all the way through. Rub some salt in the slits and allow it to rest for at least 30 minutes.

In a small pan, dry roast the grated coconut, sesame seeds and cashews. Once done, blend them into a paste. Add a little water, if required.

Heat enough oil in a pan or a wok to shallow fry the eggplants. Keep the eggplant aside once fried. Alternatively, you can roast the eggplants in the oven.

Now, heat 1 tablespoon of oil in a separate pan and scatter mustard seeds, cumin seeds and curry leaves. Once it sizzles, drop the onion and season with salt. Add turmeric and give it a stir. Cook until mild golden in color.

Add the cashew, coconut and sesame paste, sprinkle some salt and give it a stir. Allow it to cook for a couple of minutes and then, add enough water to form thick gravy. Drop the fried eggplants, lower the heat and allow it to simmer for about 5 minutes.

In a separate pan, add a little oil and drop some curry leaves along with some cashews. Once it sizzles, turn off the heat and pour it on top of the egg plant curry. Serve it warm with your choice of bread or rice.